I don’t think I’ve ever met someone who doesn’t love Chinese food. And when it comes to Chinese the first dish I think of is fried rice. In fact, I don’t think I’ve ever ordered it without including a side of this famous rice. Some versions are better than others but the best is really the dish you make at home. Yes, at home; it is that easy. And while the rice is usually a side dish that accompanies your entree, this fried rice could easily be served as a satisfying dinner by itself.
I think of the rice as a blank slate onto which a meal is created. Jasmine or another version of white rice is the grain that is traditionally used but for added nutrition and taste I’ve used brown rice in my dish. Chicken is my protein of choice but you could substitute beef, pork, or even shrimp. The same goes for the vegetables; use whatever you prefer or have on hand. Just be sure you don’t over cook them since the crisp vegetables add an interesting textural contrast to the dish. As an added bonus, if you already have cooked rice and pre-cooked chicken in the refrigerator, you can have dinner on the table in minutes.
CHICKEN FRIED RICE
1 tablespoon sesame oil
1 red onion, diced
1 1/2 pounds cooked white meat chicken, cubed
1/3 cup plus 3 tablespoons low-sodium soy sauce, divided
2 large carrots, diced into coins
1 stalk celery, diced
1 large red bell pepper, diced
3/4 cup fresh sugar snap peas
1 cup canned or frozen corn
2 cups Mung bean sprouts
6 cups cooked brown rice
2 eggs, lightly beaten
Place the oil in a large stainless steel wok place it over high heat.
Once the oil shimmers reduce the heat to medium and add the onion and saute until soft, 2-3 minutes.
Add the chicken and 3 tablespoons of the soy sauce and cook for an additional 4-5 minutes.
Add the carrots, celery, red bell pepper, pea pods and corn and stir fry for another 2-3 minutes.
Add the rice and stir thoroughly to combine.
Stir in the eggs, Mung bean sprouts and remaining 1/3 cup of soy sauce.